Contact

I apologize for the coded email address, but I’m hiding from those nefarious spammers.

Samples

Interested in sending a sample? Please email above for a mailing address.

Be aware that most product reviews done on SpiritsandCocktails.com are done on provided samples. I do not accept money, nor do I offer advertising at this time. If you send a sample, I will taste it, and if I deem it worthy of writing on this blog, on other websites, or in print, I will do so. There are no promises.

If I do not like a product, I simply won’t write about it. This ensures that the worse case scenario for both you and I is that I might have to taste a horrible product, and you might not get press for the cost of a bottle and postage, but you can rest assured that I simply won’t waste the time and effort to write about inferior products. There are too many products/subjects for me to write about without wasting my time on unwelcome liquids.

So there it is, if you still want to send me a sample, email me and we’ll get the process started.

For everyone else out there who is curious, if I’m writing a review, or suggesting a product, assume that I’ve been given a sample (although this is not always the case), but rest assured that I have not been paid in any way, shape or form to write about the product. I write about what I want and will never be swayed by a company to offer an opinion that is not my own.

Please keep in mind that while I am a career bartender, I have also been an ambassador for St. Germain since 2009, but long time readers of my blog will note that I was singing the praises of St. Germain well before I was asked to work for them.

Again, I cannot in good conscience recommend a product that I don’t truly feel good about.

Like this:

51 Responses to “Contact”

Hi Jamie,
not sure if you got my last email. We would love to use one of your photo images for a school poster for a party- the raspberry flip picture. Please contact me and let me know if its possible. Thanks a lot. Ruth

I would like to invite you to join an online conference of drink bloggers: Drink. Blog. Talk 2007. It will be held between September 22 and 29, 2007 and anybody who blogs about alcoholic drink is invited to take part. I have not been able to find a contact email on your site so, if you are interested, please contact me at japanesewhisky at gmail.com and I will send you out an invite. If you want to find out more about who I am, I blog at Nonjatta.blogspot.com about Japanese whisky. The idea for the conference came out of a discussion between myself, Kevin Erskine (of Scotchblog.com) and Jeffrey Morgenthaler (of JeffreyMorgenthaler.com) on a thread at Kevin’s blog. I hope you will be able to take part.

Walt,
I almost never put garnishes in a drink, but rather will place or balance them on the rim.
The one exception to this would be the twist, but I consider this more of an ingredient than a garnish, as it usually changes the taste profile of the drink.
In answer to your question, the level of ripeness in the fruit will greatly dictate the level of bleeding. If unsure, place one raspberry in a half ounce of vodka, watch and wait.

Carol:
I’m afraid that I do not know of the drink that you are referring to. My specialty is classic cocktails, and twists on those cocktails, and as such I’m not really familiar with the “trendy” drink of the second. Also, my bar rarely stocks the ingredients needed to make the flavor of the week, so on this subject I’m really out of the loop.
Good luck!

Hey Mr. Boudreau,
Could you make a cool WebClip touch icon for those of us that want your site on our iphones? As of now we only get the front page clip. If you have one or know someone who has an iphone go to http://www.cocktaildb.com and save it to the Home Screen on the iphone. Then you can see what a cool Webclip they have. Hoping you can…

I was curious if you’ve had a chance to try a fairly new Gin on the market called Death’s Door out of all places, Wisconsin? Its widely available in WI and can be found at your finer dining and cocktail establishments in the Chicago area (Violet Hour). Many have stated that this Gin is what they believe to be the closest thing to a Pre-Prohibition Gin that is currently in production today. This sweet gin is made from only three botanicals (fennel, coriander, and juniper berries (which are picked wild)). The company’s website is http://www.deathsdoorspirits.com

This company might be on to something… The Gin is fantastic in a Martinez, Gin Fizz, and Gin Sling.

Hi…….Mr.Jamie
Gin is my favorite drink too!! , i have question for you if make caviar can i put on it stock chicken soup for make caviar.what do you think…?
I need you answer.
by.wong indo
SCORTA BAR 30

Hello. I know Vessel got their glassware off ebay, but where did you find yours? Those coupes are phenomenal and I am looking to purchase some for an upcoming gathering. Thanks in advance for any recommendations.

I sent you the pictures, I hope your as excited as I am about the bottle. It is definately unique. Enjoy! By they way I tried your version and it was great! Now I know what all the hub bub was about! : >)

Dean:
I live in the US and don’t work for Amer Picon, so I don’t have a clue of whether it is available in other countries. Go to your local cocktail bar and ask the bar manager there for best results.

I just took over a small gourmet grocery store in Delaware and I am looking to start a “Bar Selections” section where I can sell things like quality tonics, bitters, and mixers. If you have any suggestions, I would appreciate them. JCSHEHAN (at) Ya Hoo (dot) com.

Jim:
It really depends on how old they are. If they were from before prohibition then they might be worth a little. If post prohibition, then worth what you would pay in a liquor store now. Email me a picture and I’ll take a look.

Nice Site , Just wondering if your remember singing LION SLEEPS TONIGHT in a Volkswagon Bug in and around 1988? If so long time no talk brother. Looks like you are doing well for yourself. Send me a line.

Hey Jamie, it’s darkgrape from facebook. Just was hoping you would check out my new cocktail recipe index at , http://www.cocktailcodex.com and maybe you would like to add it to your listings? Thanks, St Germaine is like MSG, it makes anything taste great!

Jamie: We have a drink mixing/physics question: We did a shake of kahlua and vodka using a few ice cubes ( about Zero F) and then poured into a plastic double walled frozen (also about 0 F) martini glass; About 5-7 seconds after the pour a very quick flash wave occurred over on the surface of the drink. If you blinked you would miss it. Fascinated we immediately repeated the process from scratch (new ice, new frozen glass, new ice cubes) and got the exact same result.
It appeared to be a thermal induced reaction – there appeared to no “ice” layer but it could have formed and then unformed in the matter of a partial second. Any ideas what that was?

Ray
There is a chance that its the layer of ice that was on your glass floating to the top and melting.
I can’t remember the last time that I shook those two ingredients and I don’t have a double walled glass so this is all speculation.